Stovetop Bread
- Level: Easy
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 243
- Total Fat
- 4
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 10
- Sodium
- 145
- Total: 2 hr 25 min (includes rising and cooling times)
- Active: 15 min
Ingredients
2 tablespoons unsalted butter, melted, plus more for the Dutch oven
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 2/3 cups all-purpose flour (see Cook's Note)
Directions
Special equipment:
a 9-inch Dutch oven- Butter a 9-inch Dutch oven and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
- Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)